If you’re looking for a fun way to spend an afternoon at home, this Cookies and Cream Swirled Bread is the perfect tasty solution!
Testing out new bread recipes is one of my favorite culinary experiments to take on. After seeing various versions of sweet swirled bread on Instagram, I decided I had to make my own version with my favorite dessert flavor. This Cookies and Cream Swirled Bread is the delicious result of a fun afternoon in the kitchen!
Let’s face it, we all might be spending more time at home soon. This Coronavirus mayhem is absolutely bananas! I’m stuck somewhere in between being worried and thinking that a lot of people are way overreacting. Of course, people that are immunosuppressed have cause for concern.
At this point, schools are starting to close for potentially weeks on end and between mandatory quarantines and social distancing, you might be searching for some activities to do at home. Enter: Baking!
I know when I’m stressed, kneading bread for 10 minutes is just what the doctor ordered. This bread is perfectly sweet but not overly so. If you’re looking for something that’s super-rich, this isn’t for you. But if you’re looking for a bread that has a hint of sweetness, is fluffy and soft and pleading for a smattering of salted butter. This is your girl.
The most difficult part? Trying not to eat Oreo spread that goes on the inside. Good luck with that. On that note, you can use any spread you want, really! Nutella would be great, apple or pumpkin butter, or I even think that they sell an Oreo type butter? But you should definitely make the Oreo butter below. Beware — if you leave this out on your counter, your dog WILL eat it. I’m talking from experience here 😭.
I’m curious, do you live in a location that’s been quarantined? If not, stay safe out there and wash your hands!!
Need to use up those extra Oreos? Try my Cookies & Cream Pastry Swirls!
- For the Oreo Butter
- 8 Oreos
- 3 tbsp granulated sugar
- 1 tbsp canola oil
- 2 tbsp heavy cream more, as desired
- For the Bread
- 1½ cups water, warm
- ¼ ounce active dry yeast (1 packet)
- 3 tbsp light brown sugar, lightly packed
- 3 tbsp unsalted butter, softened
- 3¾-4½ cups all-purpose flour divided
- ¾ tsp kosher salt
- ½ cup Oreo butter
- For the Oreo Butter
- In the bowl of a food processor fitted with the blade attachment, blitz the cookies and granulated sugar until they are fine crumbs.
- Slowly drizzle in all of the oil and heavy cream with the processor turned on.
- Stop the processor and test the thickness of the spread. It should be thin enough to spread on the dough easily. If it's not, add a bit more heavy cream as needed.
- For the Bread
- Place the warm water in a large bowl fitted in a stand mixer. Sprinkle the yeast on top and set aside for 5 minutes to allow the yeast to proof.
- After 5 minutes, add the brown sugar and butter.
- Mix in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl. I ended up using 1 1/4 cups and then a bit more while kneading.
- Knead on a floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
- Place dough in a large greased bowl, cover loosely with plastic wrap and let rise in a warm place until doubled in size, 30 to 45 minutes.
- Lightly mist a 9×5-inch loaf pan with non-stick spray.
- Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
- Spread with a thin layer of oreo butter. Depending on how long your oreo spread has sat, you may have to sprinkle it over the dough instead. That's totally fine! Starting at the short side, roll into a tight log like a cinnamon roll.
- Using a sharp knife, cut the log in half lengthwise, leaving the two halves attached at one end. Twist the two long pieces together and place the loaf in the prepared pan. Cover loosely with plastic wrap, and let rise in a warm place until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350°F.
- Uncover the dough and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
- Cool completely before slicing.